John Myers
Ingredients for 1 servings:
- 3 kg eggplant(s)
- 3 kg red bell pepper(s)
- ½ liter tomato juice
- ½ kg onion(s)
- 400 ml oil
- 5 bay leaves
- ½ tsp pepper
- n. B. Salt
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours
Vegetable spread from Romania
Mince the peppers and onions separately. Place the eggplants on a baking sheet and grill at 200°C for about 40 minutes, until the skin changes color and flakes off easily. Peel off the skin and drain the eggplants well. Mince the cooled eggplants as well. Heat the oil and sauté the onions until translucent. Add a little salt and the peppers and simmer for about 1/4 hour. Now add the eggplants and simmer for another 1/4 hour. Finally, add the tomato juice, bay leaves, and pepper and simmer for another 1/2 hour. Season with salt to taste. Pour into jars, turn upside down for 1/2 hour, and let cool. The jars will keep in the cellar for about 6 months. Tastes amazing on fresh bread.
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